Dessert

Winter Spice Jelly Recipe

ByEthan Lark November 17, 2025November 17, 2025

Introduction

Winter spice jelly is a cozy, fragrant preserve that brings the warmth of the season into your kitchen. Infused with aromatic spices and tangy apples, it’s perfect for spreading on toast or serving with cheese. This recipe captures the essence of winter in every jar.

A clear glass jar filled with a golden amber syrup, inside which a dark brown star anise floats near the center, is placed on a white marbled surface. The jar has a silver metal clasp and a hinged lid resting behind it. In front of the jar lies a silver spoon coated in the same amber syrup, reflecting light softly. To the right, a partially visible clear glass container holds a dark red jam. The scene is softly lit, highlighting the rich colors and smooth textures of the syrup and the jam. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1kg cooking apples
2 cinnamon sticks
4 star anise
15 cloves
Half nutmeg, grated
4 allspice berries
1 blade mace or ¼ tsp ground mace
4 long pieces orange peel
8 bay leaves
450g jam sugar
100ml cider vinegar

Instructions

Step 1: Wash and cut the apples into small chunks, leaving the peel and cores intact. Place the apple pieces in a large pan with the cinnamon sticks, star anise (reserve 2), cloves (reserve 4), grated nutmeg, allspice berries, mace, orange peel, and bay leaves (reserve 2). Pour in 600ml water.
Step 2: Bring the mixture to a boil, then reduce the heat and simmer covered for 1½ hours until the apples are soft and fragrant.
Step 3: Pour the apple mixture into a jelly bag or a sieve lined with muslin or J-cloth, suspended over a large bowl. Allow it to drip naturally for 2 hours or overnight without pressing, to keep the jelly clear.
Step 4: Measure the collected juice; you should have about 600ml. Return the juice to a large pan and add the jam sugar and cider vinegar.
Step 5: Heat gently, stirring constantly until the sugar dissolves. Increase the heat and boil rapidly for 15 minutes, skimming off any scum, until the jelly reaches its setting point.
Step 6: Pour the hot jelly into sterilised jars. Into each jar, add a reserved star anise, bay leaf, and 2 cloves for decoration and extra flavor. Let the jelly cool and set for 3-4 hours or overnight.

Tips & Variations

Use a sugar thermometer to check the jelly reaches 105°C (setting point) for a perfect set. If you don’t have one, test by placing a small amount of jelly on a chilled plate—run your finger through it, and if it wrinkles, it’s ready.
Sterilise jars by washing in hot soapy water, rinsing thoroughly, and drying them in the oven at 180°C (160°C fan, gas mark 4) for 10 minutes just before filling.
Try adding a splash of brandy or vanilla extract during boiling for a flavorful twist.

Storage

Store the jelly in tightly sealed sterilised jars in a cool, dark place. Properly sealed, it will keep for up to one year. Once opened, keep refrigerated and use within one month. The jelly can be enjoyed chilled or at room temperature.

How to Serve

The image shows a glass jar filled with light brown honey with a star anise inside, creating a star shape near the center. The jar has a metal clasp lid resting open at the back, and it sits on a white marbled surface with some worn wooden texture visible. In front of the jar, a silver spoon with sticky honey on it lies flat on the surface. To the right, there is a small white jar filled with dark red jam, and a silver spoon rests beside it. The overall setting is bright with soft natural light, capturing the clear, glossy texture of the honey and jam. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples?

Cooking apples are best because they break down easily and provide a good balance of sweetness and tartness. However, you can blend different apple varieties to suit your taste.

Why should I not press the juice through the sieve?

Pressing the fruit may force pulp through, making the jelly cloudy rather than clear. Allowing it to drip naturally ensures a transparent finish that looks and tastes better.